Weekly Meal Plan // Week 19

SUNDAY

Current situation: Poolside with a glass of white wine discussing takeout options. It’s been a perfect Mother’s Day. We had a big Mexican lunch and the last thing I can think about is dinner. If you’re cooking at home, I’d suggest something simple like steaks or tri tip on the grill, grilled asparagus and spinach salad with pesto and peas. Mexican corn salad seems like a good option.

MONDAY

We’re having a classic meatless Monday meal at our house. Simple veggie sushi hand rolls (or purchased from a grocery store with plenty of turn over), miso soup and butter lettuce with carrot ginger dressing. Sometimes we make these at home (steamed sushi rice, avocado, shredded carrot and cucumber) but tomorrow I plan to pick up sushi from our local Whole Foods.

TUESDAY

I’ll be teaching at Central Market tonight (it’s a summer entertaining menu full of delicious favorites. Snag one of the last spots quick!) Barbecue chicken sandwiches with tangy slaw are on the docket.

WEDNESDAY

It’s officially Houston summer weather. Humid and high 90s. I want a cold salmon nicoise salad with hard boiled eggs, green beans and steamed baby red potatoes. My kiddos may not like this in salad form, so I’ll keep all everything separate and let them assemble a plate of salmon with potatoes and green beans on the side. If you don’t think your people will approve, there’s always fettuccine alfredo.